Ingredients
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1/2 cup desiccated coconut (dried flaked coconut, unsweetened)
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1 teaspoon turmeric
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1 teaspoon ground ginger
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1 teaspoon garlic powder
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chili flakes
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salt and pepper, to taste
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1 tablespoon olive oil
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2 tablespoons ginger, minced
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2 garlic cloves, minced
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1 small onion, chopped (red or yellow)
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2 red chilies, chopped
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1 stalk lemongrass (bruised and cut into chunks)
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2 tablespoons curry powder
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2 tablespoons chili paste (less or more depending on your tolerance)
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2 tablespoons curry leaves, chopped
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1/2 cup coconut milk (i use the low fat variety)
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3 skinless chicken thighs (halved so it makes 6 pcs)
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3 tablespoons evaporated low-fat milk
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1 -2 cup frozen mixed vegetables (carrot, green beans, pepper etc)
Instructions
- First, dry fry the dessicated coconut with turmeric, ground ginger, garlic powder, chilli flakes, salt and pepper until lightly browned (you can also toast it in the oven at 300°F for 5-10mins but you have to watch it VERY carefully as it burns quickly; you may need to stir once or twice); set aside.
- Heat olive oil in a medium saucepan.
- Once hot, turn heat down to medium hot and saute onion, garlic, chopped chilli, ginger and lemongrass for 2 minutes.
- Stir in curry powder, mix well for another minute.
- Stir in chilli paste, stir fry until well-combined.
- Add curry leaves, stir fry until fragrant (about 1-2 minutes).
- Add about 1/2 - 1 cup of water and coconut milk.
- Simmer for 2-3 minutes.
- Add the chicken pieces and let cook over low heat for approximately 20 minutes, adding more water if you find it too dry.
- Add the evaporated milk to the curry, stir well.
- Add the vegetables and simmer for another 10 minutes.
- You may add some salt and pepper if desired (i usually add a good dash of black pepper).
- Finally, stir in the dessicated coconut (the mixture should be quite thick).
- Serve over hot coconut rice (nasi lemak), garnished with sliced cucumber.